Y’ALL…
I think Vidalia Onions are
a part of my DNA makeup!
A friend posted a picture
of this Vidalia Onion Cornbread
and when I picked my jaw up
off the floor,
I immediately ran to the kitchen,
grabbed an onion and my iron skillet
and “went to town” as my Grandad
would have said!
I did make this recipe my own and
that’s why this recipe is
so great!
I use a cornbread mix, but
if you make your cornbread
“all the way” from corn meal
you can do that too!
I think it would also be great
using Jiffy Cornbread mix that’s
a bit sweet…
or you could add jalapenos,
green onions, cheese…
the options are endless!
I’m going to try this
with my Broccoli Cornbread Recipe
and I’ll report back!
And on a rather wacky note,
who remembers the song ‘Vidalia’ from
that country crooner Sammy Kershaw…
What to call their little angel
They wondered for awhile
Your dear mama Violet
And your proud daddy Dale
I know when they named ya
They surely meant well (but)
Girl won’t you tell me why
Sweet Vidalia
You always gotta make me cry…
Vidalia Onion Cornbread Recipe
Ingredients
1 large Vidalia Onion, Slice into rings
4 TBSP butter
2 TBSP vegetable oil
Recipe on my Aunt Jemima Cornbread Mix:
2 cups cornbread mix
2 eggs
2 TBSP oil
1 1/2 cups buttermilk
Instructions
Preheat oven to 400 degrees.
Slice Vidalia onion into rings and set aside. Chop the remaining onion pieces to use to fill in the spaces in the skillet.
Place skillet over medium heat and add the butter and oil; melt and remove from heat.
Add the onion rings in a single layer in the skillet and fill in the small spaces with the chopped pieces.
Cook over medium heat 5-7 minutes until the onion is browned a bit and softened.
Mix the remaining ingredients for the cornbread batter.
Pour batter over the onions and spread out lightly with a spoon.
Bake on 400 degrees for 25-30 minutes until brown.
Remove from oven and allow to sit for 5 minutes.
Turn out onto serving plate.
Slice and enjoy!
This is how the
deliciousness begins!
Place 4 TBSP Butter
and 2 TBSP vegetable oil
in your 12″ iron skillet…
Melt over medium heat…
Placed the sliced onions
in the skillet like so…
Cutting up the smaller
onions pieces and
filling in the spaces
that aren’t large enough
for the onion rings…
Cook over medium heat for about 5-7
minutes to allow the onions to
brown and soften a bit…
I made my cornbread per
my package directions…
so you can use your
favorite cornbread recipe
or the one below!
It will look perfect like this!
Pour the batter over the onions…
Some of the oil and butter
will come up through the
batter but it’s just fine…
After baking on 400 degrees
for 25 minutes…
It will be a lovely shade
of brown like so…
After allowing the cornbread to
rest for a few minutes…
Place a plate over the skillet
and flip it over so that
the cornbread is right-side-up
in the plate…
Yep…be still my heart…
It is perfect!!
I served it with my Instant Pot
Stuffed Peppers and
a side salad….
Vidalia, Vidalia
Girl won’t you tell me why
Sweet Vidalia
You always gotta make me cry...
Tears of Joy, Vidalia…
big ole tears of joy…
PrintVidalia Onion Cornbread Recipe
Ingredients
1 large Vidalia Onion, Slice into rings
4 TBSP butter
2 TBSP vegetable oil
Recipe on my Aunt Jemima Cornbread Mix:
2 cups cornbread mix
2 eggs
2 TBSP oil
1 1/2 cups buttermilk
Instructions
Preheat oven to 400 degrees.
Slice Vidalia onion into rings and set aside.
Chop the remaining onion pieces to use to fill in the spaces in the skillet.
Place skillet over medium heat and add the butter and oil; melt and remove from heat.
Add the onion rings in a single layer in the skillet and fill in the small spaces with the chopped pieces.
Cook over medium heat 5-7 minutes until the onion is browned a bit and softened.
Mix the remaining ingredients for the cornbread batter.
Pour batter over the onions and spread out lightly with a spoon.
Bake on 400 degrees for 25-30 minutes until brown.
Remove from oven and allow to sit for 5 minutes.
Turn out onto serving plate.
Slice and enjoy!
